Peking Duck on Scallion Pancakes with Hoisin Sauce
Ingredients
Peking Duck
- 4 Duck Breasts (leave the fat on)
- 1 tbsp Chinese 5-spice
Scallion Pancakes
- 1 bunch Scallions (start with half and save the other for rolling dough)
- 2 Egg Whites
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 2 tbsp Olive Oil
- 1 tsp Corn Starch
- 1 tsp Baking Powder
- ½ cup Rice Flour
- 2 cups Flour
- 1 cup Boiling Water
- Sesame Oil
Final Preparation
- 1 bottle Hoisin Sauce (available in the Asian section of your grocery store)
Instructions
Peking Duck
- Wash and dry Duck Breasts (leave the fat on). Rub breasts with Chinese 5-spice.
- Let breasts rest for 30 minutes at room temperature. Place duck on rack placed on a baking sheet. Roast in 400℉ oven for 10-12 minutes. Remove from oven and let rest for 10 minutes before removing fat and slicing. Slice into thin strips and set aside and keep warm.
Scallion Pancakes
- In processor blend Scallions, Egg Whites, Onion Powder, Garlic Powder, Olive Oil, Corn Starch, Baking Powder, Rice Flour, Flour and Boiling Water to smooth batter.
- Batter will be a little thick and sticky. Roll warm dough on lightly floured surface and brush with Sesame Oil and sprinkle with chopped scallions. Fold dough to center from top and bottom. Roll again. Brush with more sesame oil and add more scallions. Fold dough over again to center from top and bottom. Roll again - brush with sesame oil and a little more scallion and roll dough like a jelly roll then twist into a coil. Let rest for 20 minutes. Cut coil in pieces and roll each one out to half-dollar coin sized circles to make mini pancakes.
- Place in hot skillet with some canola oil and cook 2-3 minutes on each side or until golden brown and flaky.
Final Preparation
- Place a slice of duck on top of pancake and dot with a ¼ tsp Hoisin Sauce and a sprinkle of chopped scallions.
